COMMERCIAL DESCRIPTIONOude Geuze Boon is one of the finest examples of the traditional 100% spontaneous fermentation Lambic style. To moderate the sourness, Boon Brewery only brews Lambic in the 7 cold months, from early October until April, according to the traditional "turbid mash" system. This Lambic beer is aged for 1, 2 or 3 years in oak casks. The blend, a mild average 18 months old Lambic (unsweetened, unfiltered, unpasteurised) is refermented in the bottle and can be stored up to 20 years. Brewed in Lembeek, the village that gave Lambic its name. Awards at the World Beer Championships: 2008 Gold, 2010 Silver, 2012 Gold Medal.

Aroma - citrus-ish green apple, cider, slightly grassy and earthy.
Big, rapidly diminishing, slightly coarse head atop a slightly hazy pale straw body. Flavour was a bit green apple cider upfront, before the acidic sourness kicked in with some earthy and funky notes in the background. Quite pleasant once you get into it.

Looks: Cloudy hazy deep golden honey colour with a ring of yeast sediments; Explosive four finger head with crumpety off-white foams which last for 2 minutes; Good sticky lacing with active slight carbonation.

Mouth Feel: Pretty good maltyness in a fairly light and dry body. Lots of barnyard funkyness to accompany the white wine and cider like dry booze. Sourness is pleasant light Balsamic vinegar and a layer of yoghurt. Lots of lemon to round. Very layered, complex and fun!

Hoppiness / Tannic: Lemon and faint grass in nose. Strong lemon and touches of tannic in taste. Bitterness is very low-fi, mostly citrus-related for a lasting, fruity peel and skin astringent finish.

After Taste: Dry. Tart, funky and winey to mouth.

Comments: This one starts with excellent head and carbonation, dry to the tongue, and a load of strong funk, barrel and champagne aroma. Its sourness is a pleasant mix of salad vinegar and light yoghurt and good lemony fruity hops and tannic to finish. Solid stuff for fun-filled Summer drinking!

Drank in a blind gueze tasting. Light, dirty socks, mushroom, musty wood, watery, horsehair. Wonky slight stonefruit redemption but just not a palate pleaser, tasted like it sat on ice in a laundry basket on a hot day.

Bottle dated 2011/2012.
This was poured into a stange.
The appearance was a hazy burnt yellow color with a one finger white foamy head that quickly dissipated and leaves no lacing. Light carbonation is seen rising at a moderate pace.
The smell starts off with a sharp sweet to acidic tart cherries, light lemon and some citrus rind bitterness roll into the blend.
The taste was sweet with a sticky sour fruit. Bitterness tries to pummel but slides into blend nicely. There’s no aftertaste but has a quick sweet to sour citrus finish.
On the palate, this one sat about a light on the body with a fairly sharp sticky citrus harshness hitting my tongue. It makes for a great session.
Overall, what a wonderful lambic, fully sour and quaint enough to show wonderful flavor all around.

Bottle from Aficionado’s in Columbus, Ohio. Pours a hazy yellow with a fizzy white head. Nose is strong lemon, citrus, cobweb, some funk, and age. Flavor is similar with lemon, citrus, funk, mild vinegar, and some cobweb. Light to medium in body and a nice geuze overall.

Golden yellow in color, surprisingly clear. (Note: because of the head, I was only able to pour half of the bottle. When the rest was added, it was quite cloudy, as expected). Very impressive head, nice lace left on the glass.
Strong skunky sourness present; could this be an old bottle? Again, as I’ve said in previous evaluations, using green or clear bottles (particularly for imports) is foolish. If there is ever a beer that will sit on the counter for a long time, it will be a lambic!
The taste an improvement from the aroma, but this still appears to be past its prime. Strong citrus sourness is the predominant flavor. Much like a bitter sweettart, this is a strongly, lip-puckeringly sour lambic. I’m reminded of sucking on a lemon.
Personally, I strongly prefer the flavored lambics like cassis, framboise, or peche. There’s so little sweetness here that I’m struggling to complete the tasting.

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